Indicators of stress and quality meat in broilers slaughtered by the “Halal”

Detalhes bibliográficos
Autor(a) principal: Bridi, Ana Maria
Data de Publicação: 2012
Outros Autores: Fonseca, Nilva Aparecida Nicolao, Silva, Caio Abércio da, Balarin, Mara Regina Stipp, Flaiban, Karina Keller Marques da Costa, Costantino, Camila, Tarsitano, Marina Avena, Cardoso, Thales de Almeida Bitencourt
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10978
Resumo: This research was aimed to evaluate the stress as well as carcass and meat quality of broilers slaughtered by the “Halal” method. 120 carcasses were evaluated, 60 broilers were slaughtered by the traditional method and 60 broilers by the “Halal” method, with live weight of 3.8 kg and 49 days old. Exsanguination blood samples were collected to measure the levels of creatine phosphokinase, lactic acid and hemogram. After the slaughter each carcass had been evaluated to verify the presence of bruises, contusions, muscle bleeding, and fractures. Initial and final pH, color (CIELAB), drip (PAG) and pressing water loss (PAP) and tenderness (shear force – FC) were measured in “Pectoralis major” muscle. The lactic acid levels were higher and lower in monocytes for the broilers slaughtered using the “Halal” method, indicating higher stress levels, while the percentage of hematocrit was great to the traditional slaughter. Animals slaughtered by the “Halal” method had wing bruises with bigger size and meat with lower pH values the initial and final, higher lightness (L*) and higher redness (a*). It was observed higher frequency of PSE carcass (pale, soft, exsudative) slaughtered by method “Halal”. It is concluded that the “Halal” method of slaughter for chickens, stress increases and the size of the lesions of carcasses and higher frequency of PSE carcasses, reducing the quality of chicken meat.
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spelling Indicators of stress and quality meat in broilers slaughtered by the “Halal”Indicadores de estresse e qualidade da carne em frangos abatidos pelo método “Halal”Humane slaughterConventional slaughterElectrical stunningHALALPSE.PRODUÇÃO ANIMALAbate humanitárioAbate tradicionalInsensibilização elétricaHalalPSE.Produção AnimalThis research was aimed to evaluate the stress as well as carcass and meat quality of broilers slaughtered by the “Halal” method. 120 carcasses were evaluated, 60 broilers were slaughtered by the traditional method and 60 broilers by the “Halal” method, with live weight of 3.8 kg and 49 days old. Exsanguination blood samples were collected to measure the levels of creatine phosphokinase, lactic acid and hemogram. After the slaughter each carcass had been evaluated to verify the presence of bruises, contusions, muscle bleeding, and fractures. Initial and final pH, color (CIELAB), drip (PAG) and pressing water loss (PAP) and tenderness (shear force – FC) were measured in “Pectoralis major” muscle. The lactic acid levels were higher and lower in monocytes for the broilers slaughtered using the “Halal” method, indicating higher stress levels, while the percentage of hematocrit was great to the traditional slaughter. Animals slaughtered by the “Halal” method had wing bruises with bigger size and meat with lower pH values the initial and final, higher lightness (L*) and higher redness (a*). It was observed higher frequency of PSE carcass (pale, soft, exsudative) slaughtered by method “Halal”. It is concluded that the “Halal” method of slaughter for chickens, stress increases and the size of the lesions of carcasses and higher frequency of PSE carcasses, reducing the quality of chicken meat.Este trabalho teve como objetivo avaliar o estresse e a qualidade da carcaça e da carne de frangos abatidos pelo método “Halal”. Foram avaliadas 120 carcaças, 60 frangos abatidos pelo método tradicional e 60 frangos abatidos pelo método “Halal”, com peso médio de 3,8 kg de peso vivo e idade de 49 dias. No momento da sangria foi coletado sangue para análise dos níveis de creatina fosfoquinase, lactato e hemograma. Após o abate foi verificado nas carcaças a presença de hematomas, contusões, hemorragias musculares e fraturas. No músculo peitoral (Pectoralis major) foi mensurado o pH inicial e final, a cor (CIELAB), a perda de água por gotejamento (PAG) e por pressão (PAP) e a maciez (Força de cisalhamento – FC). Os níveis de lactato foram mais elevados e de monócitos mais baixos nos frangos abatidos pelo método “Halal”, indicando maior nível de estresse, embora a porcentagem de hematócrito tenha sido maior para o abate tradicional. Animais abatidos pelo método “Halal” apresentaram lesões de maior tamanho nas asas e carnes com menores valores de pH inicial e final, maior luminosidade (L*) e maior índice de vermelho (a*). Foi observado maior frequência de carcaças PSE (cor pálida, textura mole, exsudativa) nos animais abatidos pelo método “Halal”. Conclui-se que o método de abate Halal para frangos, aumenta o estresse assim como o tamanho das lesões das carcaças e maior frequência de carcaças PSE, diminuindo a qualidade da carne de frango.UEL2012-12-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionpesquisaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1097810.5433/1679-0359.2012v33n6p2451Semina: Ciências Agrárias; Vol. 33 No. 6 (2012); 2451-2460Semina: Ciências Agrárias; v. 33 n. 6 (2012); 2451-24601679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10978/11707Copyright (c) 2012 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessBridi, Ana MariaFonseca, Nilva Aparecida NicolaoSilva, Caio Abércio daBalarin, Mara Regina StippFlaiban, Karina Keller Marques da CostaCostantino, CamilaTarsitano, Marina AvenaCardoso, Thales de Almeida Bitencourt2023-01-27T13:22:02Zoai:ojs.pkp.sfu.ca:article/10978Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-01-27T13:22:02Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Indicators of stress and quality meat in broilers slaughtered by the “Halal”
Indicadores de estresse e qualidade da carne em frangos abatidos pelo método “Halal”
title Indicators of stress and quality meat in broilers slaughtered by the “Halal”
spellingShingle Indicators of stress and quality meat in broilers slaughtered by the “Halal”
Bridi, Ana Maria
Humane slaughter
Conventional slaughter
Electrical stunning
HALAL
PSE.
PRODUÇÃO ANIMAL
Abate humanitário
Abate tradicional
Insensibilização elétrica
Halal
PSE.
Produção Animal
title_short Indicators of stress and quality meat in broilers slaughtered by the “Halal”
title_full Indicators of stress and quality meat in broilers slaughtered by the “Halal”
title_fullStr Indicators of stress and quality meat in broilers slaughtered by the “Halal”
title_full_unstemmed Indicators of stress and quality meat in broilers slaughtered by the “Halal”
title_sort Indicators of stress and quality meat in broilers slaughtered by the “Halal”
author Bridi, Ana Maria
author_facet Bridi, Ana Maria
Fonseca, Nilva Aparecida Nicolao
Silva, Caio Abércio da
Balarin, Mara Regina Stipp
Flaiban, Karina Keller Marques da Costa
Costantino, Camila
Tarsitano, Marina Avena
Cardoso, Thales de Almeida Bitencourt
author_role author
author2 Fonseca, Nilva Aparecida Nicolao
Silva, Caio Abércio da
Balarin, Mara Regina Stipp
Flaiban, Karina Keller Marques da Costa
Costantino, Camila
Tarsitano, Marina Avena
Cardoso, Thales de Almeida Bitencourt
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Bridi, Ana Maria
Fonseca, Nilva Aparecida Nicolao
Silva, Caio Abércio da
Balarin, Mara Regina Stipp
Flaiban, Karina Keller Marques da Costa
Costantino, Camila
Tarsitano, Marina Avena
Cardoso, Thales de Almeida Bitencourt
dc.subject.por.fl_str_mv Humane slaughter
Conventional slaughter
Electrical stunning
HALAL
PSE.
PRODUÇÃO ANIMAL
Abate humanitário
Abate tradicional
Insensibilização elétrica
Halal
PSE.
Produção Animal
topic Humane slaughter
Conventional slaughter
Electrical stunning
HALAL
PSE.
PRODUÇÃO ANIMAL
Abate humanitário
Abate tradicional
Insensibilização elétrica
Halal
PSE.
Produção Animal
description This research was aimed to evaluate the stress as well as carcass and meat quality of broilers slaughtered by the “Halal” method. 120 carcasses were evaluated, 60 broilers were slaughtered by the traditional method and 60 broilers by the “Halal” method, with live weight of 3.8 kg and 49 days old. Exsanguination blood samples were collected to measure the levels of creatine phosphokinase, lactic acid and hemogram. After the slaughter each carcass had been evaluated to verify the presence of bruises, contusions, muscle bleeding, and fractures. Initial and final pH, color (CIELAB), drip (PAG) and pressing water loss (PAP) and tenderness (shear force – FC) were measured in “Pectoralis major” muscle. The lactic acid levels were higher and lower in monocytes for the broilers slaughtered using the “Halal” method, indicating higher stress levels, while the percentage of hematocrit was great to the traditional slaughter. Animals slaughtered by the “Halal” method had wing bruises with bigger size and meat with lower pH values the initial and final, higher lightness (L*) and higher redness (a*). It was observed higher frequency of PSE carcass (pale, soft, exsudative) slaughtered by method “Halal”. It is concluded that the “Halal” method of slaughter for chickens, stress increases and the size of the lesions of carcasses and higher frequency of PSE carcasses, reducing the quality of chicken meat.
publishDate 2012
dc.date.none.fl_str_mv 2012-12-05
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
pesquisa
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10978
10.5433/1679-0359.2012v33n6p2451
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10978
identifier_str_mv 10.5433/1679-0359.2012v33n6p2451
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10978/11707
dc.rights.driver.fl_str_mv Copyright (c) 2012 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2012 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 33 No. 6 (2012); 2451-2460
Semina: Ciências Agrárias; v. 33 n. 6 (2012); 2451-2460
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
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instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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